Hydrolyzed protein products and method of using the same



UNETE @ETATES CBS I ll'. FREE, E rnr'w EQ 1V, Y1, SIG-35MB, BY MESNE ASSIGNMENTS, '10

STANDD BS ETCQEPQRATJW, @F Jim"! DELAWARE DELAW E, A GQRCPORATIGN 0E Ito Drawing.

proves the food value, and particularly the crust color or bloom of the loaf, to an extent such as to allow of the use of sugar substances, such as corn sugar, maltose and the 7 r V @ther objects of the invention part be obvious and in part appear herein- A after. 7

The invention accordingly com rises the several steps and relation andor er of one or more of such steps .with respect to each of the others thereof, which will be exemplirfied in the process hereinafter disclosed, and

the scope of the ap lication of which be indicated in the c The present invention comprises an improvement over the heretofore known methods of re ari'n acid-h drol zed rotein P p g y y P as a specific protein-containing substance,

substances, particularly in that after the hyolysis a portion of the free acid is neutralized with an alkaline, nitrogen-containing substance, such as aqua-onia, whereby the resultant product has exceptionally desirable properties with respect to its suitability as a nitrogen source'in east manufacture and with respect to its loom-producing characteristics in the manufacture of lore.

' As a specific example of the manner in which the invention can be carried out the following is given:- For each poundof prof prepared and which is adapted conditions of storage, and,

such as maltose, from 0.3% to about 0.5% o

llpplicationilled fieptemher as, 1928. Serial Ito. 308,589,

autoclave ata pressure of about 20 pounds) for approximately four or five hours, whereupon the residue is separated from the extract byfiltration or other suitable means, a portion of the yeast or crackling solution is neutralized with lime or'soda, and the remainder thereof depending upon the amount of nitrogen desired in the final product, is neutralized with ammonia. 7 When sulphuric acid is used as the hydrolyzing agent, a portion thereof can be conveniently thrown out by the addition of lime, which, as is well known, results in the formation of calcium sulphate. It has been found that from one-third to one-half of the acid used may be neutralized with ammonia with good efiect. The resulting product is then evaporated, and may be used in a moist condition or evaporated to dryness.

Although the amount of the present prodnot necessary to be used in bread-making will vary somewhat with the flour and the amount of sugar used, nevertheless, it has been found that when using 3 ,4 7}; of sugar the dry product 'ves substantially the same crust color as is'o tained when an equivalent amount of cane sugar is used; In addition the action of the yeast is greatly stimulated and a more rapid fermentation is obtained.

Although yeast has been mentioned above 7 substances high in assimilable nitrogen,

which comprises hydrolyzing a protein-containing substance with acid in the presence of I heat and subsequently neutralizing a, portion of the free acid with a basic substance containing nitrogen. v 2. A method of making hydrolyzed pro-o .tein substances high in assimllable nitrogen,

which comprises hydrolyzing a protein-containing substance with acid in thepresence of .heat and subsequently neutralizing a. portion. --100 of the free acid with a basic substance containing ammoniacal nitrogen.

3-. A method of making hydrolyzed protein substances high in assimilable nitrogen, 5 which comprises 'hydrolyzing compressed yeast with sulphuric acid, neutralizing a portion of the sulphuric acid with lime, separating the precipitate,and neutralizing a further portion of the acid with aqua-ammonia. m 4. A method of making hydrolyzed protein substances high in assimilable nitrogen, which comprises hydrolyzing compressed yeast with an equal portion I to sulphuric acid, neutralizin from one-half to v two-thirds of the sulphurlc acid with lime, separating the precipitate, and neutralizing a further portion of the acid with aqua-ammonia.

5. A process of manufacturin leavened v bread, which comprises mixing wit the flour yeast and other dough ingredients, :1. small quantity of an acid-hydrolyzed roteinwhich has been partly neutralized wit a basic substance containing ammoniacal nitrogen.

6. A recess of manufacturin leave ned bread,w ch comprises mixing wit the flour,

yeast and other dou h ingredients, a small quantity of an acidydrolyzed compressed yeast which has been partly neutralized with so aqua-ammonia.

7. A method of making hydrolyzed protein substances high in assimilable nitrogen, which comprises hydrolyzinga protein-containing substance with sulphuric acid neutralizing a portion of the sulphuric acid with lime, separating the precipitate, and neutralizing a further portion of the acid with aquaammonia.

8. A process of making hydrolyzed protein 40 substances high in assimilable nitrogen,

which comprises hydrolyzin a protein-containing substance with sulp uric acid, neutralizing a portion of the sulphuric acid with lime and another portion with a ua-ammonia,

and separating the precipitate ormed by the first-mentioned neutralization.

9. A process of manufacturing leavened bread, which comprises mixing with the flour, yeast and other dough ingredients a small so quantity of a sulphuric acid-hydrolyzed-pro- ,tein substance which has been partially neutralized with lime, the recipitate removed, and a further portion 0 the acid neutralized with aqua-ammonia. 5'5 Intestimony whereof I aflix m si ature.

CHARLES F EY. 

